Chimichurri Beef & Chargrilled Vegetable Salad


Salads, sadly, have a bit of reputation for being tasteless, unsatisfying and boring. We are here to change that! Adding a herby chimichurri dressing to your protein on a bed of flavour-packed chargrilled vegetables and fresh crunchy spinach, you are going to want to make this meal over and over again.

Serves 4

Nutrition Per Serve: 512kcal / 2143kJ, 52g protein, 24.8g fat, 14.5g carbs


Chimichurri sauce

  • 1/2 cup parsley leaves
  • 1 tbsp oregano
  • 3 garlic cloves, minced
  • 1-2 tsp red pepper flakes
  • 3 Tbsp red wine vinegar
  • 1/2 tsp salt
  • Black pepper
  • 1/4 cup extra virgin olive oil

Steak & Salad

  • 700g sirloin steak
  • 1 red capsicum, cut into slices
  • 1 green capsicum, cut into slices
  • 1 small red onion, peeled and cut into small wedges
  • 2 zucchinis, cubed
  • 1 can chickpeas, drained
  • 1 Tbsp olive oil
  • Salt & pepper
  • 2 garlic cloves
  • 1 x 500g packet baby spinach


  1. Take steak out of the fridge 30 minutes prior to cooking.
  2. Place all ingredients for the chimichurri in a food processor or blender, except the oil. Blitz until parsley is finely chopped, but not pureed. Transfer into a small bowl, add the oil and set aside.
  3. Prepare the chopped vegetables and chickpeas, and place into a large mixing bowl. Add oil, salt, pepper & garlic, stir through the vegetables. Heat a cast-iron pan or barbeque on medium-high heat. Once hot, add the vegetables, tossing every few minutes until char-grilled. Take out and place to the side. Keep BBQ or pan on the heat.
  4. Heat 1 tsp of olive oil over high heat, sprinkle each side of steak with salt and pepper, then add to the hot plate. Cook the steak to your liking.
  5. Take the steak off the plate and allow to rest for 3-4 minutes before slicing.
  6. Mix the roasted vegetables and chickpeas together in the large mixing bowl, then split into 4 even amounts. Top with 1/4 of the steak each and a drizzle of the chimichurri sauce. Enjoy!



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